Hazelnut Cake with Chocolate Filling and Coconut Flakes

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Dear readers, followers, friends
 up until now this year has been a very difficult one for me. I went through many changes, both physical and emotional, and I feel I need some time off, so this is going to be the last post for August 2012. 
I decided to take some time off from everything... 
I wish you all Happy Holidays!!
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Hazelnut Cake with Chocolate Filling and Coconut Flakes

Cake Ingredients
250gr unsalted butter
250gr granulated sugar
6 large egg yolks
6 large egg whites
170gr all purpose flour, sifted
30gr corn flour, sifted
1 tsp baking powder
40gr hazelnuts (processed into powder)

Filling Ingredients
Ganache Filling (refrigerate before using for 1 hour)
100gr hazelnuts chopped

Decoration Ingredients
Butter Cream (any kind you like)
Unsweetened Coconut Flakes
20gr Bitter Chocolate Flakes

Cake Preparation Method
1. Preheat oven to 170C.
2. Beat butter and sugar until light and fluffy. Add egg yolks, one at a time and continue beating until well combined.
3. With a wooden spoon combine flour, corn flour, baking powder and hazelnut into the egg mixture.
4. Beat egg whites into meringue and combine with the egg/flour mixture.
5. Divide mixture into two round pans (24cm each), and bake for 25 minutes. 
6. Allow to cool completely before decorating.
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Hazelnut Cake with Chocolate Filling and Coconut Flakes


 Ingredients
  • 250gr unsalted butter
  • 250gr granulated sugar
  • 6 large egg yolks
  • 6 large egg whites
  • 170gr all purpose flour, sifted
  • 30gr corn flour, sifted
  • 1 tsp baking powder
  • 40gr hazelnuts (processed into powder)
  • 300gr Ganache Filling (refrigerate before using for 1 hour)
  • 100gr hazelnuts chopped
  • 300gr Butter Cream (any kind you like)
  • 1 cup Unsweetened Coconut Flakes
  • 20gr Bitter Chocolate Flakes

Baking Directions
1. Preheat oven to 170C.
2. Beat butter and sugar until light and fluffy. Add egg yolks, one at a time and continue beating until well combined.
3. With a wooden spoon combine flour, corn flour, baking powder and hazelnut into the egg mixture.
4. Beat egg whites into meringue and combine with the egg/flour mixture.
5. Divide mixture into two round pans (24cm each), and bake for 25 minutes.
6. Allow to cool completely before decorating.